Pate Chinois
Beef, creamed corn and mashed potato in three cozy layers — Quebec's nostalgic comfort.
- Total
- 35 min
- Serves
- 4
Quebec's shepherd's pie: a layer of seasoned minced beef, a layer of creamed corn, and a blanket of mashed potato baked until the top turns golden. Pâté chinois is simple, nostalgic comfort food that every Québécois grew up on. The three-layer architecture — meat, corn, potato — is the whole, beloved point.
Ingredients
- 4 cups Potatoes
- 60ml Butter
- ½ cup Milk
- 450g Minced Beef
- 1 finely chopped Onion
- 500ml Creamed Corn
- to taste Paprika
- to taste Parsley
- Dash Salt
- Dash Pepper
Instructions
- In a large pot of salted water, cook the potatoes until they are very tender. Drain.
- With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
- Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
- Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.
Nutrition (per serving)
- Calories
- 550
- Protein
- 25 g
- Fat
- 25 g
- Carbs
- 60 g
Adapted from ricardocuisine.com. Rewritten and re-photographed by MealIdeas.
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